It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

Well she's churning along so we shall see how it goes. The wife's not real enthusiastic about this but she's not one to try new things but she'll get over it or be hungry but she's somewhat correct because there's a 14 pound brisket cooking for 2 adults a 3 and 4 year old to eat. I told her that I had never cooked one of these and if it went bad I wanted to a big pile of bad

Don't fear the stall and don't pull too early. You want a probe to move in and out like butter in the thickest part of the flat.

I agree. The biggest mistake for most first time big meats cook, is panicing during tb e stall. Resist the urge to do ok ng anything. (Breathing is ok) Just wait it out. Good luck and don't forget the pictures.

Well briskest done, sliced and served. Took the point of to make burnt ends as I understand them cubing them and adding rub and sauce then back on the egg for a couple of hours. Flat was sliced but I found it to be a little dry. Had a good tenderness but maybe I should have injected. See the attached photos

Well briskest done, sliced and served. Took the point of to make burnt ends as I understand them cubing them and adding rub and sauce then back on the egg for a couple of hours. Flat was sliced but I found it to be a little dry. Had a good tenderness but maybe I should have injected. See the attached photos

Looks pretty good for your first attempt!
How long was it on the egg? Looks like you wrapped at some point too?

If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

Currently in Albuquerque, where I'm kicking ass every day, even without a basket.

On the for about 13 or 14 hours. It was not wrapped until I pulled off for the FTC stage of events. The flat was about 195 when it was pulled but it probed tender. I am wondering if it needed to stay a little longer I know that a butt will be dry if not undercooked so I'm wondering about that

Looks great for the first on see. Wish my first several looked that good. I know there a lot of thoughts on this, I wrap in butcher paper when I seperate the point and flat. Thats at about 175, then the flat goes back in until it reaches 200º. The paper lets the steam out keeps the moisture in and does' t wash off the bark. Just my 2 cents worth. Again your brisket looks great .